Ingredients:

1 ½ lbs beef stew meat, cut into bite-sized pieces

3 medium potatoes, peeled and diced

4 dried guajillo chiles, stems and seeds removed

2 dried chile de árbol (optional, for extra heat)

1 small onion, chopped

2 garlic cloves

2 Roma tomatoes, chopped

1 tsp cumin

1 tsp oregano

2 cups beef broth or water

1 tbsp vegetable oil

Salt and pepper to taste

Directions:

Prepare the Chiles:
In a small pot, bring water to a boil. Add the dried guajillo and chile de árbol chiles. Cook for about 5-7 minutes until softened, then drain and set aside.

Blend the Chile Sauce:
In a blender, combine the softened chiles, garlic, chopped onion, chopped tomatoes, cumin, oregano, and 1 cup of beef broth. Blend until smooth. Strain the sauce through a fine mesh sieve for a smoother consistency, if desired. Set aside.

Brown the Beef:
Heat the vegetable oil in a large pot over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Brown the beef on all sides for about 5-7 minutes. Remove the beef and set aside.

Sauté the Onion:
In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes.

Cook the Sauce:
Pour the blended chile sauce into the pot with the onion. Cook the sauce for about 5 minutes, stirring occasionally, to allow the flavors to develop.

Simmer with Beef and Potatoes:
Add the browned beef and diced potatoes to the pot. Pour in the remaining 1 cup of beef broth, stir well, and bring the mixture to a simmer. Cover and cook for 25-30 minutes, or until the beef is tender and the potatoes are fully cooked.

Adjust Seasoning:
Taste and adjust seasoning with more salt and pepper, if needed.

Serve:
Serve the Carne con Papas Rojo hot, with warm tortillas on the side.

Enjoy this hearty and comforting Carne con Papas Rojo, a delicious Mexican stew perfect for any meal! 😋